La Cabana, Maracaturra

One of the absolute joys of travelling to origin are the ‘chance encounters’. Many things are planned but sometimes relationships simply start on the cupping table. A standout amongst many coffees, Finca La Cabana and it’s Maracaturra was exactly this. Simply a must to bring home to Australia, you can expect stewed raspberry and cola notes blended with intriguing complexity and finishing with a syrupy aftertaste.

Additional Information

One of the absolute joys of traveling to origin are the ‘chance encounters’. Many things are planned prior to a trip, but sometimes relationships simply start on the cupping table.

Finca La Cabana has been in the Solares family from nearly 60 years. Today Isauro Belerio Solares runs the farm but it was initially acquired by his father.

Trained as agricultural engineer and, obviously, with a passion for coffee cultivation, Isauro had several ideas to change the farm when he took over. The first was to expand the area in which they grow coffee from just over 5 hectares to 8 hectares. The second was to cultivate coffees with good cup scores; varieties such as Bourbon, Maracaturra, Yellow Catuai and Geisha.

However, it was not just to grow the coffee but also see how they adapted to the region. The last notable thing he did was try to bring notoriety to the farm by competing in coffee competitions. This year he learned a lot from competing in the Cup of Excellence and won second place in Anacafe’s washed regional competition.

Isauro has Finca Cabana on the rise and this Maracturra demonstrates exactly what can transpire with a little ingenuity and passion.

Suggested Recipe

Temp: 94.5°C

Basket: 20g VST

In: 21.5g

Out: 44g

Time: 28sec